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–+ servings

Bendakaya pachadi recipe | Okra chutney

The Bendakaya pachadi recipe is a popular Andhra dish made with okra and a blend of spices. The dish perfectly blends flavors, textures, and temperatures, with sweetness and spiciness.
Print Recipe
Bendakaya pachadi recipe
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes

Equipment

Ingredients

  • 1/2 tbsp Oil
  • 1/8 tsp Fenugreek seeds
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Sesame seeds
  • 5-7 Dry red chilis (or) green chillis 4-5
  • 3-4 large Garlic pods
  • 140 grams Okra 1.25 cups
  • 1/2 medium Whole tomato 50 grams or 1/3 cup
  • 1 small rind Tamarind (or) 1 tsp tamarind paste
  • to taste Salt

Tempering

  • 1 Tbsp Oil
  • 2 tsp Chana dal
  • 1/8 tsp Mustard seeds
  • 1/8 tsp Cumin seeds
  • pinch Asafoetida (Hing) optional
  • 5-6 Curry leaves
  • 1 Dry red chilli optional

Instructions

  • Heat oil in a pan, add coriander seeds, cumin seeds, sesame seeds, fenugreek seeds, garlic, and green chilis. Roast them on low flame until golden color and aromatic.
    1/8 tsp Fenugreek seeds, 1 tsp Coriander seeds, 1 tsp Cumin seeds, 1 tsp Sesame seeds, 3-4 large Garlic pods, 5-7 Dry red chilis
  • Transfer it to a blender and make a coarse powder. keep it aside.
  • In the same pan, heat oil add okra, and cook on medium flame for 1-2 minutes.
    1/2 tbsp Oil, 140 grams Okra
  • Add tomatoes, tamarind, turmeric powder, and salt. Cook on low flame until tomatoes are mushy and turn off the flame. Let it cool down.
    1/2 medium Whole tomato, 1 small rind Tamarind
  • Add the okra mixture to the blender with coarse spice powder and pulse it until the texture is a bit coarse. Transfer pachadi to a serving bowl.
  • Heat the oil in a pan, mustard seeds, cumin seeds, channa dal, curry leaves, dry red chili, and asafoetida for tempering. Once the mustard seeds splutter, the dal turns to golden color. Turn off the flame, and add the tempering to the pachadi.
    2 tsp Chana dal, 1/8 tsp Mustard seeds, 1/8 tsp Cumin seeds, pinch Asafoetida (Hing), 5-6 Curry leaves, 1 Dry red chilli, 1 Tbsp Oil
  • Enjoy your homemade bendakaya pachadi with hot rice with ghee, dosas, idlis, vadas, or as a dip!
Servings: 4
Author: Tejaswi reddy